Bacon and Cranberry Stuffed Acorn Squash

stuffedacornsquash1

I just made this stuffed squash last night and it was a hit!  Especially, with it being cold outside.  It’s rich with the bacon fat and maple syrup but man so good.  The best part about it was all of the ingredients, except the meat, were out of my produce bin.  I’m not only using all of my produce, but I feel like a super mom making this beauty on a Wednesday night.  Let me know what you think about it!

It is cold here in Texas!  I know, I know, it’s colder other places, but we like to freak out about it.  At least it’s not snowing.  You will hear me whining when it starts that mess.  I think we skipped fall.  Oh well.

You’re probably thinking since it’s getting colder this girl and her friends will skip out on the cold workouts.  Heck no.  Unless there is ice under my feet I’m out the door at 4am like any other day.  We get icicles in our hair when we run and sometimes I think my hands may actually stick to the barbells, but its all part of the fun.  No, Crossfit does not have a heater.  Nice try though. 

CFStrictPress

Strict press. Super hard for me but come on, I’m working on it!

I went a little crazy this week and decided to change up my workout days.  I normally run Thursday and Crossfit Friday but I flipped them.  Whoa, don’t worry, I won’t get too wild on you. 

The WOD (Workout of the Day) today is:

Strength:
-Behind neck snatch grip Strict Press, 4X10
*Light and controlled.
-Strict Press, 8X3
*Heaviest possible.

WOD
12 Min AMRAP:
-5 KB Swing, 53/35#
-5 KB Lunges, 53/35#
-5 KB  SDHP, 53/35#
-5 KB Lunges, 53/35#

Kettlebell fun!

Kettlebell fun!

I actually was able to do RX.  Meaning I could do exactly what it says and use the 35# kettlebell.  I did whine a little but in the end it wasn’t horrible.  Dang!  Crossfit guy is probably reading this.  The next WOD will be horrible since I said that. 

Tomorrow I’m looking forward to a 23 degree, 8 mile run at 4:15am.  Always an adventure.  I’ll be sure to take a cold weather selfie for you.  As always, I know you can’t wait.

Do you workout in cold weather?  If not, do you draw the line at a specific temp? 

Bacon and Cranberry Stuffed Acorn Squash
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Ingredients
  1. 1 acorn squash
  2. 1 tbsp. olive oil
  3. 1 lb. ground beef
  4. 6 oz. diced bacon (nitrate free and uncured)
  5. 1 yellow onion diced
  6. 1 cup fresh cranberries
  7. 2 cups of fresh kale chopped
  8. 1 tbsp. pure maple syrup
  9. 1 tsp. salt
  10. 1 tsp. pepper
  11. 1 tsp. granulated garlic
  12. 1/2 tsp. ground cumin
  13. 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400.
  2. Line baking sheet with foil.
  3. Cut acorn squash in half lengthwise. Be careful cutting through stem.
  4. Scrap out seeds with a spoon and discard.
  5. Rub flesh of squash with olive oil then sprinkle with salt and pepper.
  6. Roast flesh side down for about 45 minutes until squash is tender.
  7. When done remove from oven and set aside to cool.
  8. While squash is roasting brown ground beef, drain and set aside.
  9. Wipe all grease out of skillet.
  10. Add onions and bacon to the skillet. Cook on medium heat until bacon is almost done. Stirring frequently to avoid burning onions.
  11. Add cranberries, ground beef and maple syrup. Stir until cranberries burst and become tender.
  12. Add kale, salt, pepper, garlic and cumin.
  13. Last scrap out flesh of squash, chop and incorporate into mixture. Careful not to over mix.
  14. Divide mixture and fill each squash shell evenly. Top with cheese and broil until cheese is golden.
Cut The Grain http://cutthegrain.com/

Butternut Squash and Shrimp Soup

 
 I have a little extra time today since my twins are in preschool so I thought I would give you a delicious soup recipe to make as the weather gets colder.  It’s pretty simple. I made it last week in the middle of a storm that kept shutting our electricity down.  It seemed to be forgiving. butternutsquashsoup1

I am back to real life after camping.  Well, really I am cleaning up the aftermath of the weekend.  It’s amazing how you leave your house clean (or at least close) then when you get home it looks like a bomb exploded.  There was definitely a camping bomb in my house.   I’m trying to get it all organized but really I want to play with my new watch.  I feel like I’m making some progress getting it set up exactly like I want it.  I’ve taken it on a couple of runs and I’m really happy so far.  It is a little big but that just makes me look faster right?  Sure.

So, I talk about running a lot but the other huge health component in my life is Crossfit.  People like to say its too intense or Crossfit people are just crazy but I have not had that experience.  Oh wait, yes I have!  It is intense and the people are a little crazy but it’s great!  You’re not going to go on your first day, deadlift a million pounds and end up with a skeletal muscle disease.  You go, learn about the movements and exercises and work your way up.  My Crossfit buddies are incredibly encouraging but a little competitive which I dig.  Now, I have to say, when it comes to lifting weights I try to be a wuss and get away with smaller weights.  My Coach knows my game by now and makes me stay the course.  I haven’t died yet…  Dang!  I hope he’s not reading this.

 Until January, I am having a bit of a struggle fitting in the miles plus the Crossfit.  I know Crossfit is part of what keeps my body healthy and able to do the runs.  If you see me slacking off, smack me in the head (not really, I’ll get offended) and send me back to the box!

Butternut Squash and Shrimp Soup
Butternut Squash, sweet potatoes and shrimp with bacon on top.
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Ingredients
  1. 2 lbs of wild caught shrimp. Peeled and deveined
  2. 3 stalks of celery diced
  3. 3 carrots diced
  4. 1 onion diced
  5. 2 tbsp. butter
  6. 2 medium sweet potatoes peeled and diced
  7. 1 small butternut squash diced
  8. 3 gloves of garlic diced
  9. 1 cup of milk (your choice of milk)
  10. tsp. sage
  11. tsp. cumin
  12. 1/8 tsp. cayenne (or more to taste)
  13. salt and pepper to taste
  14. 2 cans of free range chicken stock
  15. 8oz of uncured bacon cooked and crumbled for garnish
Instructions
  1. In a large soup pot warm the butter over medium heat. Add in the diced celery, carrots, and onion.
  2. Once those have started to cook some, add the sweet potatoes, butternut squash and garlic. Cook well until all veggies are tender.
  3. Once tender, add one can of chicken stock and puree with an immersion blender until smooth. Be very careful not to splash the warm liquid.
  4. When pureed add the spices and milk. Stir well.
  5. Depending on how thick or thin you like your soup add the rest of the chicken stock to taste.
  6. Simmer for about 10 mins to incorporate all ingredients.
  7. Lastly, add the shrimp. Let them cook through which only takes a few minutes.
  8. When shrimp are done, serve warm with bacon crumbled on top.
  9. Enjoy!
Notes
  1. If you do not have an immersion blender the ingredients can be transferred to a blender. Please be careful transferring the hot liquid. It would need to cool some before being blended.
Cut The Grain http://cutthegrain.com/